Problem: you're looking a little thin these days.

Delicious solution: Brownie S'more Pie in a Graham Cracker Crust. Yeah, you heard me.

This baby has the better part of a batch of brownie batter baked inside of a buttery graham cracker crust, and is crowned with a big, fat swirl of deep, dark, rich cocoa buttercream and topped with yet more chocolate and more marshmallows for good measure. It weighs many pounds, and each one is a pound of awesome.

While topping it with Hershey's Kisses (inspired by my current reading material, The Emperors of Chocolate: Inside the Secret World of Hershey and Mars) and a heart design is timely, what with it getting dangerously close to Valentine's Day, it's a pretty sure thing that this is what love tastes like all year round.

Brownie S'more Pie in a Graham Cracker Crust

Ingredients

1 9-inch graham cracker crust
1 batch your favorite brownie recipe
1/2 cup mini marshmallows
Hershey's Kisses plus more mini marshmallows, to garnish

For the cocoa buttercream

1 cup (2 sticks) butter, softened
1/4 cup unsweetened cocoa powder
3 tablespoons milk
1 teaspoon vanilla extract
4 to 5 cups confectioners' sugar, sifted

Procedure

Have your graham cracker crust ready: if you are making your own from scratch, no need to pre-bake. If you're using a store bought variety, just leave it off to the side for the moment.
Prepare your brownie batter per the instructions in your favorite recipe, with one change: fold in the marshmallows once the batter is otherwise ready and mixed.
Pour the batter into the prepared pie shell, filling it about 2/3 of the way full. You may have extra brownie batter; bake it up in cupcake cups, or, you know, lick the bowl clean.
Place the pie plate on top of a cookie sheet (just because brownie recipes can vary, and I don't want it to drip over the pie plate into your oven!).
Bake according to the brownie recipe instructions. Keep an eye on the bake time and check the pie about 5 minutes before the brownie bake time specifies, since you might be using slightly less batter.
The brownies are done when a toothpick comes out mostly clean -- I would always err on under, rather than over-baking them.
Remove from the oven and let cool completely.
While it is cooling, prepare the cocoa buttercream: in a stand mixer fitted with a paddle attachment, cream the butter. With the machine set at its lowest speed, add the cocoa powder and mix well. Add the milk and vanilla and mix until incorporated. Slowly beat in the confectioners' sugar, starting with 4 cups and adding more until it has reached your desired spreading consistency. Spread the frosting on top of the brownie pie, leaving a little bit of the brownie showing along the edges (pretty!). Top with your extra chocolate and marshmallows.

Note: Do make sure that the frosting is of an easily spreadable consistency. Because brownies have a flaky texture on top, you want to be sure that the frosting spreads with ease and won't bring up too many of the crumbs (that just looks messy!).